Achillea ageratum English Mace

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This is a culinary herb that has clusters of small creamy daisy-flowers with aromatic, mid-green, toothed leaves. As a culinary herb its mild flavoured leaves can be used in soups, stews, vegetables, chicken and egg dishes.

In the Middle Ages it was used as a stewing herb to repel insects such as moths, lice and ticks and spread a good smell in private rooms!

Not to be confused with the spice called mace which we did!

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